Description
Jon Boy can’t stop eating and talking about eating this lovely dish of spicy, savory, shrimpy goodness. I had planned on making a huge batch, freezing half, and enjoying a non-cooking evening one day next week. We ate it all within two days, lunches and dinners. I think I’ll keep this recipe.
Makes 6 servings, about 260 calories each.
Ingredients
- 2 pounds Shrimp, Peeled And Deveined, Tail Off
- 3 Tablespoons Extra Virgin Olive Oil, Divided
- 1-½ teaspoon Tony Chachere’s Seasoning (or Your Own Choice Of Creole Seasoning)
- ⅛ teaspoons Ground Red Cayenne Pepper (more Or Less To Taste)
- 1 Yellow Onion, Chopped
- 1 Green Bell Pepper, Chopped
- 4 stalks Celery, Chopped
- 3 cloves Garlic, Minced Or Pressed
- 5 sprigs Fresh Thyme
- 1 cup Half-and-half
- 2 Tablespoons All-purpose Flour
- 2 cans (14 1/2 Oz. Size) Fire Roasted Diced Tomatoes, Undrained
- Kosher Salt And Freshly Ground Black Pepper, To Taste
- Cooked Rice, To Serve
- Green Onions, Chopped For Garnish
Preparation
In a large glass bowl or resealable bag, marinate shrimp in 2 tablespoons extra virgin olive oil, Creole seasoning, and red pepper for about 1 hour in the fridge.
Heat remaining oil in large skillet or Dutch oven over medium-high heat. Sauté onion, bell pepper, and celery until onions are translucent, about 8 minutes, stirring occasionally. Add garlic and thyme; sauté an additional minute.
Meanwhile, whisk half-and-half and flour in a small bowl until combined. Add mixture to Dutch oven; reduce heat to low. Stir to combine, scraping bottom of pan to get to the fond (brown stuff). Simmer until thickened, about 2 minutes.
Add tomatoes to pan. Simmer an additional 5 minutes, stirring occasionally. Add shrimp mixture to pan; cook for 5 minutes or until shrimp are pink and cooked through.
Remove thyme sprigs. Taste and adjust seasoning as needed. Serve over rice and garnish with green onion.
